1/4 cup honey
3 thai chili peppers, chopped
1 tablespoon water
1/2 teaspoon rice wine vinegar
1 boneless and skinless chicken breast, diced
2 tablespoons corn or potato starch
2 tablespoons canola oil
salt and freshly ground black pepper to taste
Method of Preparation:
1. Mix honey, peppers, water, and rice wine vinegar. Set aside.
2. Season chicken with salt and pepper. Dredge in cornstarch.
3. Add oil to a large skillet over medium heat. Brown chicken on all sides, about 6 minutes. Place on a paper towel lined plate.
4. Add honey mixture to pan. Bring to a boil and simmer for 3 minutes until the sauce reduces and thickens. Add chicken back to pan. Simmer for an additional 3 minutes.
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